Cavatelli with Broccoli

🔥 Prep

• Rinse the 1 head broccoli and cut into bite-sized florets.
• Peel and thinly slice the 4 garlic cloves.
• Measure out 3 tbsp olive oil into a small bowl.
• Bring a large pot of salted water to boil for the pasta.

🔥 Cook

• 1. Bring a large pot of salted water to a boil over high heat.
• 2. Add the 500 g cavatelli and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally.
• 3. About 3 minutes before the pasta is done, add the broccoli florets to the same pot to blanch.
• 4. While pasta cooks, heat the 3 tbsp olive oil in a large skillet over medium heat.
• 5. Add the sliced 4 garlic cloves to the skillet and sauté for 1 minute until fragrant, being careful not to brown.
• 6. When the pasta and broccoli are al dente, reserve 1/2 cup of pasta cooking water, then drain the cavatelli and broccoli.
• 7. Add the drained pasta and broccoli to the skillet with garlic oil, tossing to combine over medium heat.
• 8. If the mixture seems dry, add splashes of the reserved pasta water, about 2-4 tablespoons, until lightly coated.
• 9. Season with salt and freshly ground black pepper to taste, and toss for 30 seconds to combine.
• 10. Remove from heat and serve immediately.

🔥 Serve

• Transfer the cavatelli and broccoli to a warm serving bowl and drizzle with a little extra virgin olive oil.
• Sprinkle with grated Pecorino Romano or Parmesan cheese for added flavor.
• Serve with lemon wedges on the side for a bright, fresh finish.
• Pair with a simple green salad or crusty Italian bread to complete the meal.